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Jerusalem Shawarma

17109 100 Avenue NW Edmonton AB T5T 6G7 · Food - General

Official record from Alberta →

Inspection summary

Jerusalem Shawarma has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on August 19, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 20, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -Routine washroom cleaning and monitoring are conducted every two hours.-The manager agreed to increase the frequency of washroom checks and cleaning, rather than relying solely on the two-hour cleaning schedule especially on busy days. - No evidence of unsanitary conditions was observed in the washroom at the time of inspection.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was measured at 0ppm bleach concentration. Operator was instructed to prepare a new sanitizing solution, and the concentration was measured at100ppm
  4. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is empty at the time of inspection. The dispenser was filled with paper towels at the time of inspection. Please ensure hand sink is always supplied with paper towels liquid soap and single use towel to ensure hand hygiene.
  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was used on some equipment such as - on cords of shawarma slicer, funnel. Please discontinue the practice. Please do not use duct tape on food equipment for safe and sanitary operation of the facility. Ensure equipment are in good repair. The tape on the slicer was removed, cleaned and sanitized and funnel was discarded during inspection.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the entrance of the food facility two Camp stove were observed to be in use to reheat "Kunafa Nabulsi" prior to serving customers. No exhaust hood or sneeze guard avalable. Cooking procedure should occur at properly equipped kitchen protecting food items from potential contamination and to prevent fire hazards. The manager removed away the cooking set up at the entrance during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kabab cooking procedure was demonstrated during inspection. Cooking procedure took about 17 minutes over a pebble stone grill. Internal temperature was measured and is at 83C when measured during inspection. The manager advised that doneness is based on cooking time and color of the meat. Thermometer is not used to check the doneness during routine cooking.Please check doneness using a probe/chef thermometer and sanitize between use.
  7. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooked and shaved shawarma and donair were sitting on stainless steel prep table <60C. Please ensure that these potentially high-risk cooked food items are always kept at or above 60C. Please ensure that provincial standards are followed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Sticky ribbons were used in the kitchen area for fly control. As potential for flies caught on the sticky ribbons could dry and fall into food sticky ribbons are not to be used in food areas. Please have appropriate fly control measures in place in consultation with your pest control service provider. Sticky ribbons removed during inspection.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Shaved shawarma meat was sitting on the rotisserie in Rotisserie Catch Pan (Meat Catcher) for Shawarma at surface temperature of 45C. Please move all the shaved shawarma on to a hot holding pan, and are held at 60C or above. Please follow AHS Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The internal temperature of meat in the walk-in cooler and in cooler below the grill is at 4.9C / 7C at the time of inspection. Please ensure all potentially high risk food is at or below 4C. - Please replace the missing thermometer in the walk-in cooler to monitor temperature.
  10. Monitoring Inspection

    0 infractions

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